Grease a large cookie sheet. Crisco or Canola oil works.
Use a wooden spoon for stirring.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.
Heat without stirring until your candy thermometer reads 300 degrees F or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. The mixture should be a nice amber color.
Quickly stir in peanuts.
Remove from heat; immediately stir in butter and baking soda and pour at once onto cookie sheet.
With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches and let cool.
Now you can have some wine. I recommend a nice Chardonnay.
Snap candy into pieces. Store in a container lined with wax paper.
Eat frequently.